Name: Sweet Potato Goat Cheese & Ricotta Cannelloni Recipe
Total time: 40 min
Yield: 4
Cuisine: Italian

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How to make Sweet Potato Goat Cheese & Ricotta Cannelloni Recipe

Rachael Ray Every Day

Crawler

Italian

Sweet potatoes,  skins pierced in spots

Finely chopped red onion

Boil Lasagna Noodles

Coarsely crumbled goat cheese

Fresh ricotta

Golden Raisins

Panko

Lemon zest

Chopped watercress

Heavy cream

Refrigerated pesto

Microwave the sweet potatoes on high, turning halfway through, until tender, about 10 minutes. Halve lengthwise and carefully scoop the flesh out of the skins (about 1 cup), dropping it by the tablespoonful onto a plate to cool.

step 1

In a small bowl, microwave the onion on high until tender, about 1 minute. Fill a large bowl with hot tap water; season with salt. Add the noodles and microwave on high until al dente, about 5 minutes. Drain and arrange on wax paper in a single layer.

step 2

In a medium bowl, mix the goat cheese, ricotta, raisins, panko, lemon zest and onion;season with salt and pepper. Gently stir in the sweet potato and watercress.

step 3

Coat a large plate with cooking spray. Place generous 1/4 cupfuls of the filling on one short side of each noodle; roll up tightly. Place the cannelloni, seam side down, on the prepared plate. Cover with wax paper, tucking the ends under the cannelloni. Microwave on high until heated through, about 4 minutes. In a small bowl, mix the cream and pesto.

step 4

Brush the cannelloni with the evoo and divide among plates. Drizzle with the pesto cream.

step 5

Rachael Ray